If you ever see the words “twice baked” on a restaurant menu, beware. Normally that will mean that the dish has been baked in twice the butter, twice the cream, and resulting in yes, you got it: twice the empty fat. But with this twice-baked potato recipe, we keep those numbers in control by employing milk and yogurt to enrich the potatoes, rather than the high-in-calorie alternatives, yet we never leave out important ingredients like crunchy bacon and cheese. Of course, a little bit of cheese and bacon go a long way toward giving the spuds the indulgent feel and taste that they demand, and holding back on quantities keeps the calories in check. This dish is perfect as a side served with a grilled steak or roast chicken, but it could also easily double as potato skins for an appetizer or snack during your next get-together or game watch.
Nutrition: 200 calories, 10 g fat (4 g saturated), 450 mg sodium
Serves 4
You’ll Need
2 medium russet potatoes
Olive oil for coating the potatoes
4 strips bacon, cooked and crumbled (Cook the bacon for 15 minutes on a baking sheet alongside the potatoes.)
1⁄2 cup 2% milk
1 Tbsp butter
2 Tbsp Greek yogurt
1⁄2 cup chopped scallions (green parts only)
1⁄2 cup shredded sharp cheddar cheese
Tabasco to taste
Salt and black pepper
How to Make It
- Preheat the oven to 375°F. Prick the potatoes all over with a fork, then rub with a light layer of oil.
- Place on the middle rack of the oven and bake for about 40 minutes, until tender all the way through. Increase the oven temperature to 450°F.
- When the potatoes have cooled slightly, cut them in half lengthwise and carefully scoop out the flesh, being careful not to tear the skins.
- Combine the potato flesh in a mixing bowl with the bacon, milk, butter, yogurt, scallions, about three-fourths of the cheese, Tabasco, and salt and pepper.
- Mix thoroughly, then divide among the potato skins.
- Top with the remaining cheese. Return to the oven and bake for 7 to 10 minutes, until browned on top.
